pie crust with vinegar and egg recipe

Written ByJenny Smyth Posted on
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The Best pie crust with vinegar and egg recipe

I have been making pie crust for years, and I have tried every trick in the book to get it just right. This pie crust with vinegar and egg recipe is my absolute favorite because it comes out flaky and tender every single time. The vinegar helps keep the gluten from getting too tough, and the egg gives the dough a nice richness. My family loves it for both sweet and savory pies, from apple pie to chicken pot pie.

The first time I made this crust, I was a little nervous about the vinegar. But trust me, you cannot taste it at all. It just works its magic to make the dough easier to roll out and less likely to shrink in the oven. The egg adds a beautiful golden color and a sturdy texture that holds up well to any filling.

My kids even ask for pie now, and they never complain about the crust being too hard or soggy. This recipe is perfect for Thanksgiving or any holiday gathering because it is reliable and simple. You do not need any fancy equipment or special skills. Just a bowl, a pastry cutter, and your hands.

The dough comes together quickly and chills for about an hour, which is a great time to prep your filling. I love that I can make it ahead and keep it in the fridge for a day or two. Health wise, this crust uses butter and a bit of egg, so it has some protein and healthy fats. It is not a diet food, but it is made from real ingredients without any preservatives or artificial stuff.

That makes me feel good about serving it to my family. Plus, the vinegar adds a tiny bit of acidity that can aid digestion. So go ahead and enjoy a slice of pie without any guilt.

Perfect Pie Crust with Vinegar and Egg

4.9 from 771 votes

This pie crust recipe uses vinegar and egg to create a flaky, tender, and golden crust that works for both sweet and savory pies. It is easy to handle and does not shrink in the oven.

Prep Time15 mins
Cook Time30 mins
Resting Time0 mins
Total Time45 mins plus 1 hour chilling
Servings: 8Cuisine: InternationalCalories: 320 kcal

🥘Ingredients

For the Dough

2 1/2 cups all purpose flour
1 teaspoon salt
1 tablespoon granulated sugar
1 cup cold unsalted butter, cut into small cubes
1 large egg
1 tablespoon white vinegar
1/4 cup ice water, plus more if needed

👨‍🍳Directions

1In a large mixing bowl, whisk together the flour, salt, and sugar.
2Add the cold butter cubes and use a pastry cutter or two forks to cut the butter into the flour until the mixture looks like coarse crumbs with some pea sized butter pieces.
3This usually takes about 2 to 3 minutes.
4In a small bowl, beat the egg with the vinegar and ice water.
5Pour this mixture over the flour and butter mixture.
6Stir with a fork just until the dough starts to come together.
7If it seems too dry, add more ice water one tablespoon at a time until the dough holds together when pressed.
8Turn the dough out onto a lightly floured surface.
9Gather it into a ball, then flatten into a disk about 1 inch thick.
10Wrap tightly in plastic wrap and refrigerate for at least 1 hour, or up to 2 days.
11Chilling the dough relaxes the gluten and makes it easier to roll.
12When ready to bake, preheat your oven to 425°F.
13On a floured surface, roll the dough out to a 12 inch circle, about 1/8 inch thick.
14Carefully transfer it to a 9 inch pie dish.
15Trim the edges and crimp as desired.
16Prick the bottom and sides with a fork to prevent puffing.
17For a blind baked crust, line the dough with parchment paper and fill with pie weights or dried beans.
18Bake at 425°F for 15 minutes, then remove the weights and paper.
19Bake for another 10 to 12 minutes until the crust is light golden brown.
20For a filled pie, follow your recipe’s baking instructions.

🔧Equipment

Large mixing bowl
Pastry cutter or two forks
Plastic wrap
Rolling pin
9 inch pie dish
Fork for docking

📊Nutrition Facts (per serving)

🔥Calories: 320 kcal🧈Total Fat: 18g💛Saturated Fat: 11g❤️Cholesterol: 65mg🧂Sodium: 420mg🌾Total Carbs: 35g🥦Dietary Fiber: 1g🍬Sugars: 2g🥩Protein: 5g

📝Notes

For a flakier crust, keep all ingredients very cold. You can substitute whole wheat pastry flour for half the all purpose flour, but add an extra tablespoon of ice water.

Watch Video Of How Perfect Pie Crust with Vinegar and Egg Works

This pie crust with vinegar and egg is a staple in my kitchen because it never fails. It works for any occasion, whether I am making a holiday pie or a simple weeknight quiche.

The flaky texture and golden color always impress my family and guests. For storage, you can keep the baked crust at room temperature for up to 2 days in an airtight container.

To reheat, pop it in a 350°F oven for 5 minutes to crisp it back up. Serve it with your favorite filling, like apple pie filling or a savory chicken pot pie.

It also goes great with a scoop of vanilla ice cream or a dollop of whipped cream. This recipe is a true keeper for any home baker.

❓ Frequently Asked Questions About Pie Crust with Vinegar and Egg

1. Can I taste the vinegar in the pie crust?

No, you cannot taste the vinegar at all. The small amount of vinegar helps tenderize the gluten and makes the crust flaky without leaving any sour flavor. It bakes off completely during cooking.

2. Why do I need to chill the dough for an hour?

Chilling the dough relaxes the gluten, which prevents the crust from shrinking while baking. It also firms up the butter, so the crust stays flaky. You can chill it for up to 2 days if you want to prep ahead.

3. Can I use this crust for a double crust pie?

Yes, this recipe makes enough dough for a single 9 inch crust. For a double crust, simply double all the ingredients. The vinegar and egg work well for both bottom and top crusts.

4. What if my dough is too dry or too sticky?

If the dough is too dry, add ice water one tablespoon at a time until it holds together. If it is too sticky, sprinkle a little more flour over it and gently knead it in. The key is to handle the dough as little as possible.

5. Can I freeze this pie crust?

Absolutely. You can freeze the unbaked dough disk wrapped in plastic wrap for up to 3 months. Thaw it in the fridge overnight before rolling. You can also freeze a baked crust for up to 1 month.

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